Dill Salute: variety description, cultivation and care with photo

Dill Salut, which belongs to annual herbs, was bred in the nineties of the last century by Russian breeders. Thanks to their pleasant smell, the leaves and seeds of the umbrella plant were used as a seasoning in ancient Egypt and Rome. Decoctions of fragrant greens eliminated diarrhea, treated neurosis, eczema, eye and female diseases. Dill water is still given to babies to drink with bloating.

Salut is one of the best representatives of the family, adapted for growing in fields, small plots, in closed ground.

Variety description

During the growing season of dill Salute, a powerful bush is formed with dense feathery leaves of dark green color, covered with a purine coating. They are arranged vertically, in one outlet there are up to 30 pieces. In length, the petiole grows up to 16 cm, the height of the stem, which has longitudinal stripes, reaches 1 meter.

About 200 g of juicy greens with a pleasant smell are cut from one bush. At the end of the growing season, a rosette is formed, where seeds ripen, which are characterized by:

• round shape;
• light brown;
• slight thickness.

The leaves of the late-ripening Salyut are cut off for greenery, 45 days after shoots break through from under the ground. In adverse weather, dill ripens later. Up to 4.8 kg of fragrant grass are collected from a square meter of plot in several steps.

Growing

Salute gives a decent harvest in greenhouses and summer cottages. The variety feels good on light and fertile lands, does not tolerate acidic soil. They grow a green crop where there is a lot of sun, it will not grow in the shade.

Sowing dates

From the self-pollinating dill Salute, it is easy to collect material for planting. From one bush, up to 8 g of flattened grains with a pronounced smell are obtained, which sprout together only in the first year. For a late-ripening variety, 2 sowing dates are used - May or the last days of August, all of September. Dill sprouts when the air temperature rises above 8 degrees. Cut greens in June, umbrellas - at the end of summer.

Soil preparation

In order for a spicy culture to please with a harvest, fertile land is needed. The plant responds well to organic matter. In the soil chosen for planting Salute, you should not add lime, pour ashes, otherwise the leaves will turn red.

The soil is fertilized before sowing.

• mullein (liter per bucket of water);
• liquid fertilizer Biud;
• mixture of humus with Mortar and nitrophoska;
• Kemira's universal remedy.

It is enough to pick up one of these organic substances, and not use all at the same time. A bed for dill is dug where the rays of the sun fall all day, fragrant grass does not take root in the shade.

Seed preparation

Salute, like other varieties of dill, does not germinate well, because essential oils are present in the flattened grains. You can solve the problem not in one way, but in several:

1. Seeds are washed in warm water, left for a day to swell.
2. Soak for 4 hours, then lower into a container with a solution of potassium permanganate.
3. Keep in ash infusion for 2 days.
4. After warming up and disinfection, they are treated with a growth stimulator.

To improve grass germination, disinfection of seed in water with a temperature of 50 degrees helps. After the procedure, the duration of which should not exceed 15 minutes, the grains are transferred to a solution prepared from an Immunocytophyte tablet.

Sowing

Dill of the Salyut variety is planted in the ground in a continuous way, the embedment depth should not exceed 2 mm. About 30 seeds are used per linear meter of the plot, which are placed in a wide furrow, the distance between each is up to 12 cm. Soil is poured on top.

Features of care

Although the spice culture is an unpretentious plant, this does not mean that no work is required after sowing. To collect an excellent crop of greenery, you need to fight weeds, loosen the soil, and water.

Weeding

Air does not enter well into dense soil, moisture stagnates, and dill receives an insufficient amount of nutrients and develops slowly. In order for the greens to grow well, after each rain or irrigation, the earth needs to be loosened.

Weeds drown out cultivated plants, they need to be pulled out by the root several times a season.

Irrigation

When the soil dries up, which happens in extreme heat, dill leaves begin to wither, the growth of bushes stops. It is necessary to ensure that there is enough moisture in the soil, however, the plant cannot be watered much, otherwise the taste and smell of dill deteriorate.

Feeding

The land is fertilized only before sowing, you should not do this during the growing season of Salute. It is not recommended to spray the leaves with fungicides, as they are used for cooking throughout the summer. If dill grows slowly, it is fed with urea and nitrophoska.

Pros and cons

The Salyut variety is liked by summer residents and gardeners because it gives a good harvest, the leaves grow back quickly after cutting, and umbrellas are formed only by the end of summer. The advantages of the variety include:

• great taste and aroma;
• disease resistance;
• possibility of long-term use of greens.

Spicy grass normally tolerates small frosts, sharp fluctuations in the weather. Thanks to these features, the variety quickly became popular with gardeners.

Pests and diseases

With dense plantings and high humidity in closed ground, dill roots rot, leaves wither. Grass is affected by blackleg, fungal spores, bacteria.

When growing crops in the garden, blind men attack, Italian bugs. Insects and larvae love dill, suck the juice out of it. The Salyut variety suffers from wireworm, coriander seed-eater, aphids.

Greens are not treated with fungicides. Insects are harvested by hand, folk remedies are used. Crop rotation helps to avoid the appearance of pests.

Collection and storage of dill

Spicy grass for greens is cut from June, when the stem grows up to 12 cm in height. Both leaves and seeds are used in salads, soups, fish and meat dishes.

For long-term storage, greens are dried, s alted, preserved. When fermenting cabbage, preparing marinade for tomatoes, cucumbers, peppers, inflorescences are used along with stems.

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